Fu yong hai or Fu yung hai

Fu yong hai or Fu yung hai (Hanzi: 芙蓉 蛋, hanyu pinyin: fú Rong and) is a Chinese dish made from eggs scrambled with a mixture such as vegetables, meat, or seafood. Contents can be a mixture of finely chopped pork, chicken, beef, crab meat, and so on. Fu yong hai eaten with sweet and sour sauce usually made from tomatoes and peas, but there is also sauce accompanied with pineapple chunks in it. The name means pieces of  fu yong eeg. This dish comes from Chinese prescription in Shanghai.

Fu yung hai ingredients:

     5 eggs
     150 grams of canned crab meat
     100 grams of cabbage, finely sliced
     2 cloves garlic
     ½ tsp pepper
     1 teaspoon salt
     Oil for frying

Fu yung hai sauce:

     1 clove garlic
     1 tomato
     2 large red chilies, seeded
     ½ tsp salt
     1 tsp sugar
     100 ml of water

How to make Fu yung hai

     Prepare a large bowl, break eggs, mixed with crab meat and cabbage. Puree garlic, pepper and salt. Combine with egg mixture.
     Heat 2 tbsp of cooking oil in a non-stick frying pan, put ⅕ egg batter, fried until yellowish. Remove and set aside. Repeat until the dough runs out.
     Boil the sauce ingredients, except sugar and salt, in 100 ml of water until wilted. Remove and drain. Puree the sauce ingredients, add salt and sugar. Cook briefly until slightly thickened.
     Serve  Fu yung hai with the sauce.

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